CN117530338B - Butter product and preparation method thereof - Google Patents
Butter product and preparation method thereof Download PDFInfo
- Publication number
- CN117530338B CN117530338B CN202410010958.2A CN202410010958A CN117530338B CN 117530338 B CN117530338 B CN 117530338B CN 202410010958 A CN202410010958 A CN 202410010958A CN 117530338 B CN117530338 B CN 117530338B
- Authority
- CN
- China
- Prior art keywords
- butter
- amino acid
- preparing
- parts
- acidity regulator
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000014121 butter Nutrition 0.000 title claims abstract description 88
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title description 2
- 235000001014 amino acid Nutrition 0.000 claims abstract description 27
- 229940024606 amino acid Drugs 0.000 claims abstract description 27
- 150000001413 amino acids Chemical class 0.000 claims abstract description 27
- 239000000463 material Substances 0.000 claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 9
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 7
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000004473 Threonine Substances 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 230000001105 regulatory effect Effects 0.000 claims abstract description 5
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000004471 Glycine Substances 0.000 claims abstract description 4
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 claims abstract description 4
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 claims abstract description 4
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229960001230 asparagine Drugs 0.000 claims abstract description 4
- 235000009582 asparagine Nutrition 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000018417 cysteine Nutrition 0.000 claims abstract description 4
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 4
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims abstract description 4
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 claims abstract description 4
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 claims abstract description 3
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims abstract description 3
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 claims abstract description 3
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 19
- 239000007864 aqueous solution Substances 0.000 claims description 9
- 239000001488 sodium phosphate Substances 0.000 claims description 7
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 7
- 229910000406 trisodium phosphate Inorganic materials 0.000 claims description 7
- 235000019801 trisodium phosphate Nutrition 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims description 2
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 2
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 2
- 229910000031 sodium sesquicarbonate Inorganic materials 0.000 claims description 2
- 235000018341 sodium sesquicarbonate Nutrition 0.000 claims description 2
- WCTAGTRAWPDFQO-UHFFFAOYSA-K trisodium;hydrogen carbonate;carbonate Chemical compound [Na+].[Na+].[Na+].OC([O-])=O.[O-]C([O-])=O WCTAGTRAWPDFQO-UHFFFAOYSA-K 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 22
- 235000019634 flavors Nutrition 0.000 abstract description 22
- 239000000047 product Substances 0.000 description 27
- 230000000052 comparative effect Effects 0.000 description 17
- 238000009472 formulation Methods 0.000 description 12
- 239000000203 mixture Substances 0.000 description 12
- 238000010438 heat treatment Methods 0.000 description 8
- 238000006243 chemical reaction Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 5
- 239000002245 particle Substances 0.000 description 4
- 150000002978 peroxides Chemical class 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 230000006872 improvement Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000003002 pH adjusting agent Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 241000717739 Boswellia sacra Species 0.000 description 1
- 235000003717 Boswellia sacra Nutrition 0.000 description 1
- 235000012035 Boswellia serrata Nutrition 0.000 description 1
- 108090000746 Chymosin Proteins 0.000 description 1
- 239000004863 Frankincense Substances 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 229940080701 chymosin Drugs 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 150000002337 glycosamines Chemical class 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 125000001909 leucine group Chemical group [H]N(*)C(C(*)=O)C([H])([H])C(C([H])([H])[H])C([H])([H])[H] 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 125000001360 methionine group Chemical group N[C@@H](CCSC)C(=O)* 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 230000036632 reaction speed Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/02—Making thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
Abstract
The invention relates to the technical field of butter preparation, and particularly discloses a butter product and a preparation method thereof. The preparation method of the butter product comprises the following steps: (1) Mixing butter, amino acid and reducing sugar, and regulating pH value to 7.0-8.0 to obtain mixed material; (2) Maintaining the mixed materials at 65-75deg.C and vacuum degree of 0.3-0.5bar for 10-15min; (3) Stirring the material treated in the step (2) for 5-10min at 102-110 ℃ and vacuum degree of 1.2-1.5 bar; (4) cooling and filtering; 980-995 parts of butter, 0.5-1.0 parts of amino acid and 2.5-5 parts of reducing sugar; the amino acids include one or more of glutamine, serine, threonine, cysteine, asparagine, tyrosine, and glycine. The butter product of the invention has good flavor and color and high purity.
Description
Technical Field
The invention relates to the technical field of butter preparation, in particular to a butter product and a preparation method thereof.
Background
Butter is also called butter and is a solid oil processed by the processes of separating milk, sterilizing and ripening cream, oil-throwing refining and the like. Butter is a pale yellow solid at normal temperature, and has unique frankincense flavor after being heated and melted. The high-quality butter has fragrant smell, fine and uniform tissue and is commonly used for cooking, and if the flavor and quality of the butter can be improved, the butter can provide a richer mouthfeel for foods prepared from the butter.
Conventional heat-treated butter is usually directly cooked at 110-150 ℃ for a long time to develop a burnt smell due to a similar caramelization reaction, but has the following problems: a. conventional approaches typically have a relatively light burnt smell; b. since proteins in butter can also char to produce fine carbonized particles, these particles, due to their smaller size, can lead to particulate precipitation of the end product after filtration; c. butter products produced by adopting a conventional boiling process are seriously coked, and have yellow brown or brown color, so that the products are influenced. d. Butter produced by the prior art means is easy to oxidize, and the peroxide value of the product is high, so that the product can generate bad flavors such as harshness, pungency and the like.
Therefore, further research on the butter processing technology is necessary.
Disclosure of Invention
The invention aims to provide butter and a preparation method thereof, wherein the butter has good flavor and color and high purity.
In order to achieve the object, the technical scheme of the invention is as follows:
a method of preparing a butter product, comprising:
(1) Mixing butter, amino acid and reducing sugar, and regulating pH value to 7.0-8.0 to obtain mixed material;
(2) Maintaining the mixed materials at 65-75deg.C and vacuum degree of 0.3-0.5bar for 10-15min;
(3) Stirring the material treated in the step (2) for 5-10min at 102-110 ℃ and vacuum degree of 1.2-1.5 bar;
(4) Cooling and filtering;
980-995 parts of butter, 0.5-1.0 parts of amino acid and 2.5-5 parts of reducing sugar;
the amino acids include one or more of glutamine, serine, threonine, cysteine, asparagine, tyrosine, and glycine.
The pH value of the conventional butter is generally between 4.5 and 6.5, and the research of the invention finds that when the pH value of a specific butter system is adjusted to be between 7.0 and 8.0, and the specific two-stage heating process is matched, the product flavor can be more effectively improved than the conventional direct-boiled butter.
Specifically, the invention researches and discovers that Maillard reaction can be generated by high-temperature reaction of reducing sugar and amino acid, so that the flavor of the product can be improved, but in a butter system, certain conventional amino acid and sugar are added to react at high temperature, and bitter taste and other bad flavors of different degrees can be generated. However, in this case, the effect of improving the butter flavor is still not satisfactory.
In this regard, the present invention has further been found to provide a significant improvement in the flavor of the overall butter system when the pH of the system is adjusted in combination with specific processing techniques. In the two-stage heating process, a specific low-temperature low-pressure reaction is adopted in the first stage, and the flavor of the butter is primarily enhanced while the moisture in the butter is rapidly evaporated (the moisture content is reduced from about 14-16% to 2-4%); and then, in the second stage, the reaction speed is quickly improved through specific short-time nitrogen filling high-pressure high-temperature reaction, the strong heat treatment time is shortened, the flavor of the butter is further enhanced, and the oxidation of the butter is reduced. Meanwhile, the butter finally prepared by the invention is golden in color, does not brown, does not generate protein and sugar coking objects, and improves the purity of the product.
The formula of the invention is added with 1 to 3 weight parts of acidity regulator to obtain target pH value.
In the preparation method of the butter product, the reducing sugar comprises one or more of lactose, sucrose and glucose.
Preferably, the amino acid is threonine; and/or, the reducing sugar is glucose.
In the step (1) of the preparation method of the butter product, the pH value is regulated by an acidity regulator, wherein the acidity regulator comprises one or more of trisodium phosphate, sodium dihydrogen phosphate, disodium hydrogen phosphate, sodium carbonate and sodium sesquicarbonate, and preferably trisodium phosphate.
According to the research of the invention, trisodium phosphate is preferably added in the preparation of butter as an acidity regulator, and the trisodium phosphate is different from the conventional method that phosphate is added in a processed cheese product as an emulsifying salt to open a chymosin network structure, so that fat particles can be wrapped in protein to form a uniform texture effect, and better flavor and sense can be provided for butter.
In the preparation method of the butter product, in the step (4), the temperature is reduced to 25-30 ℃, and a 40-mesh sieve is adopted for sieving.
In the step (1) of the preparation method of the butter product, butter is melted at 55-60 ℃ and then mixed with amino acid, reducing sugar and acidity regulator, wherein the mixing mode is as follows: stirring at 500-1500rpm for 5-10 min.
The mixing method is beneficial to the full mixing of the raw materials.
Preferably, the acidity regulator is fully dissolved in water to obtain an aqueous solution of the acidity regulator, and then the aqueous solution of the acidity regulator is mixed with other raw materials; more preferably, the concentration of the acidity regulator in the aqueous solution of acidity regulator is 10-30% (w/v).
The invention can better realize the full and even mixing of materials by using the aqueous solution of the acidity regulator. Preferably, the aqueous concentration of the acidity regulator is not too high to introduce excessive moisture into the mixed material system.
In the preparation method of the butter product of the present invention, preferably, the butter is 985 parts by weight, the amino acid is 0.8 part by weight, the reducing sugar is 4 parts by weight, and the pH is adjusted to 7.5.
In the step (2), the mixed materials are kept at 70 ℃ for 12min under the vacuum degree of 0.35 bar;
in the step (3), the material treated in the step (2) is stirred for 6min at 105 ℃ under the vacuum degree of 1.3 bar.
The invention also provides a butter product, which is prepared by the preparation method of the butter product.
The invention has the advantages that:
the invention reduces the temperature and time required by producing the flavor butter, improves the flavor, color and purity of the butter and reduces the oxidation of the butter through the combination of the special two-stage heating process and the formula material and the matching of the pH value.
The butter product produced by the method has stronger butter and caramel mixed flavor, and can provide rich butter and caramel flavor for baked products and ice cream products produced by using the butter product.
Detailed Description
Preferred embodiments of the present invention will be described in detail below with reference to examples. It is to be understood that the following examples are given for illustrative purposes only and are not intended to limit the scope of the present invention. Various modifications and alterations of this invention may be made by those skilled in the art without departing from the spirit and scope of this invention.
The experimental methods used in the following examples are conventional methods unless otherwise specified. The materials, reagents and the like used in the examples below, unless otherwise indicated, are all those available commercially or may be prepared by methods conventional in the art.
Examples 1 to 4
The embodiment provides a butter formulation and a preparation method, and the specific butter formulation comprises:
980-995 parts of butter, 0.5-1.0 parts of amino acid and 2.5-5 parts of reducing sugar.
The preparation method comprises the following steps:
(1) heating butter to 55-60deg.C for melting;
(2) preparing an acidity regulator into an acidity regulator aqueous solution with the concentration of 20% (w/v) by using water, uniformly dispersing the acidity regulator aqueous solution, amino acid and reducing sugar in the melted butter, stirring at a high speed of 500-1500rpm for 5-10min, fully and uniformly mixing, and regulating the pH value to 7.0-8.0;
(3) heating the mixed materials to 65-75 ℃, vacuumizing the reaction kettle to 0.3-0.5bar, and keeping for 10-15min (at the moment, the materials begin to bubble);
(4) then filling nitrogen into the reaction kettle, raising the vacuum degree to 1.2-1.5bar, heating the materials to 102-110 ℃, starting stirring for 5-10rpm, and keeping for 5-10min;
(5) and finally, rapidly cooling the materials to 25-30 ℃, filtering the materials by a 40-mesh sieve, and filling the materials.
The formulation and preparation conditions of the specific examples are shown in table 1 below.
TABLE 1
Examples 5 to 14
This example provides butter which is substantially identical to the formulation and preparation of example 2, except that example 5 instead uses disodium hydrogen phosphate as the pH adjuster, example 6 instead uses sodium carbonate as the pH adjuster, example 7 instead uses glutamine as the amino acid, example 8 instead uses serine as the amino acid, example 9 instead uses cysteine as the amino acid, example 10 instead uses asparagine as the amino acid, example 11 instead uses tyrosine as the amino acid, example 12 instead uses glycine as the amino acid, example 13 instead uses lactose as the reducing sugar, and example 14 instead uses sucrose as the reducing sugar.
Comparative example 1
This comparative example provides a butter which is substantially identical to the formulation and preparation of example 2, except that trisodium phosphate is used as the acidity regulator to adjust the pH of the material system to 6.5.
Comparative example 2
This comparative example provides a butter which is substantially identical to the formulation and preparation method of example 1, except that glucose is added in an amount of 2 parts by weight.
Comparative example 3
This comparative example provides a butter which is substantially identical to the formulation and preparation method of example 2, except that the amino acid species is replaced with methionine.
Comparative example 4
This comparative example provides a butter which is substantially identical to the formulation and preparation method of example 2, except that the amino acid species is replaced with leucine.
Comparative example 5
This comparative example provides a butter which is substantially identical to the formulation and preparation of example 2, except that the one-stage vacuum is changed to 0.55bar.
Comparative example 6
This comparative example provides a butter that is substantially identical to the formulation and preparation of example 2, except that the one-stage temperature rise is changed to 80 ℃.
Comparative example 7
This comparative example provides a butter which is substantially identical to the formulation and preparation method of example 2, except that the second stage vacuum is changed to 1.6bar.
Comparative example 8
This comparative example provides a butter that is substantially identical to the formulation and preparation of example 2, except that the two-stage heating temperature is changed to 100 ℃.
Experimental example
This experimental example was used to test the properties of the butter prepared in each of the above examples and comparative examples.
1. Flavor and sensory testing:
the flavor test method comprises the following steps: 10g of the product was placed in a tasting cup with a lid, 20 parts each were prepared and tasted by 20 trained professionals. When the product is tasted, the cup cover is opened to carefully smell the flavor, and then a small spoon is used for taking a little butter and placing the butter in the oral cavity to taste the flavor.
Sensory testing method:
(1) The method for detecting the impurities comprises the following steps: and after the product is refrigerated and solidified, taking 1g of the bottom product, uniformly coating the bottom product into a white substrate, and detecting whether black impurity particles exist.
(2) The final product color was observed.
Scoring criteria are flavor, sensory, two parts: each group was fully divided into 10 points.
The scoring criteria are shown in Table 2 and the results are shown in Table 3.
TABLE 2
TABLE 3 Table 3
2. Peroxide number and moisture content test:
the peroxide value detection method comprises the following steps: measuring peroxide value in GB 5009.227 food safety national standard food;
the method for detecting the moisture content comprises the following steps: the detection of water in food safety national standard food in GB 5009.3-2016 by Karl Fischer method.
The results are shown in Table 4.
TABLE 4 Table 4
While the invention has been described in detail in the foregoing general description and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (10)
1. A method of preparing a butter product, comprising:
(1) Mixing butter, amino acid and reducing sugar, and regulating pH value to 7.0-8.0 to obtain mixed material;
(2) Maintaining the mixed materials at 65-75deg.C and vacuum degree of 0.3-0.5bar for 10-15min;
(3) Stirring the material treated in the step (2) for 5-10min at 102-110 ℃ and vacuum degree of 1.2-1.5 bar; the vacuum degree is increased by filling nitrogen;
(4) Cooling and filtering;
980-995 parts of butter, 0.5-1.0 parts of amino acid and 2.5-5 parts of reducing sugar;
the amino acid is one or more of glutamine, serine, threonine, cysteine, asparagine, tyrosine and glycine.
2. The method of preparing a butter product according to claim 1, characterized in that the reducing sugar comprises one or more of lactose, sucrose, glucose.
3. The method of preparing a butter product according to claim 2, characterized in that the amino acid is threonine; and/or, the reducing sugar is glucose.
4. A method of preparing a butter product according to any of claims 1-3, characterized in that in step (1) the pH value is adjusted with an acidity regulator comprising one or more of trisodium phosphate, sodium dihydrogen phosphate, disodium hydrogen phosphate, sodium carbonate, sodium sesquicarbonate.
5. The method of preparing a butter product according to claim 4, characterized in that the acidity regulator is trisodium phosphate.
6. The method for preparing butter product according to claim 4, wherein the temperature is reduced to 25-30 ℃ in step (4), and the sieving is performed by a 40 mesh sieve;
and/or, in the step (1), the butter is melted at 55-60 ℃ and then mixed with the amino acid, the reducing sugar and the acidity regulator, wherein the mixing mode is as follows: stirring at 500-1500rpm for 5-10 min.
7. The method for preparing a butter product according to claim 4, characterized in that the acidity regulator is first fully dissolved in water to obtain an aqueous solution of acidity regulator, and then the aqueous solution of acidity regulator is mixed with other raw materials; the concentration of the acidity regulator in the aqueous solution of the acidity regulator is 10-30% w/v.
8. The method for preparing a butter product according to claim 1, wherein the butter is 985 parts by weight, the amino acid is 0.8 parts by weight, the reducing sugar is 4 parts by weight, and the pH is adjusted to 7.5.
9. The method of preparing a butter product according to claim 1, characterized in that in step (2), the mixed material is kept at 70 ℃ for 12min under vacuum of 0.35 bar;
in the step (3), the material treated in the step (2) is stirred for 6min at 105 ℃ under the vacuum degree of 1.3 bar.
10. Butter product, characterized in that it is prepared by the preparation method of butter product according to any one of claims 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410010958.2A CN117530338B (en) | 2024-01-04 | 2024-01-04 | Butter product and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410010958.2A CN117530338B (en) | 2024-01-04 | 2024-01-04 | Butter product and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN117530338A CN117530338A (en) | 2024-02-09 |
| CN117530338B true CN117530338B (en) | 2024-03-12 |
Family
ID=89794073
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410010958.2A Active CN117530338B (en) | 2024-01-04 | 2024-01-04 | Butter product and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117530338B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558071A (en) * | 2016-02-01 | 2016-05-11 | 天津南侨食品有限公司 | Natural scorching-aroma cream and preparation method thereof |
| CA3051673A1 (en) * | 2018-08-08 | 2020-02-08 | Lanna Margarita Lucas | Brown butter, process of production thereof and formulated pre-made configurations |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9532583B2 (en) * | 2012-10-12 | 2017-01-03 | Land O'lakes, Inc. | Brown butter and systems and methods for the continuous production thereof |
| WO2019118303A1 (en) * | 2017-12-11 | 2019-06-20 | Raybern Foods, LLC | Compositions for inducing a color and/or chemical change to a foodstuff and associated methods and systems |
-
2024
- 2024-01-04 CN CN202410010958.2A patent/CN117530338B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558071A (en) * | 2016-02-01 | 2016-05-11 | 天津南侨食品有限公司 | Natural scorching-aroma cream and preparation method thereof |
| CA3051673A1 (en) * | 2018-08-08 | 2020-02-08 | Lanna Margarita Lucas | Brown butter, process of production thereof and formulated pre-made configurations |
Also Published As
| Publication number | Publication date |
|---|---|
| CN117530338A (en) | 2024-02-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3937843A (en) | Bean-odor-free soy bean product and its production | |
| JP3315989B2 (en) | Methods for improving wheat gluten | |
| RU2406371C1 (en) | Method for production of egg albumen product | |
| AU5652699A (en) | Process for producing powdery acid-treated egg | |
| RU2318394C2 (en) | Chocolate aroma manipulation method | |
| EP0704166A1 (en) | Soybean protein and its production | |
| RU2318393C2 (en) | Chocolate aroma manipulation method | |
| KR101323180B1 (en) | Soymilk and process for producing the same | |
| CA2485620C (en) | Method of deflavoring whey protein | |
| CN117530338B (en) | Butter product and preparation method thereof | |
| CN113768032A (en) | Preparation method and application of glycosylated bamboo shoot protein peptide | |
| CN106106755A (en) | A kind of matcha taste modulation milk powder | |
| CN110477101B (en) | Brown yogurt with low content of 5-hydroxymethylfurfural and preparation method thereof | |
| JP2004517641A (en) | Enzymatically hydrolyzed cocoa in chocolate flavor reactions | |
| CN117481214B (en) | Flavored butter and preparation method thereof | |
| CN111296574A (en) | Baked milk and production method thereof | |
| JPH0327254A (en) | Protain substance | |
| JPS6053581B2 (en) | Manufacturing method of lactic acid bacteria beverage | |
| JPH08256698A (en) | Food and drink containing readily absorbable mineral therein | |
| JPWO2005055735A1 (en) | Improved soybean 7S protein and method for producing the same | |
| RU2746937C1 (en) | Butter and method of production thereof | |
| RU2290818C2 (en) | Method for producing of enriched pasteurized milk | |
| KR102444115B1 (en) | A reaction flavor comprising allulose and method for preparation thereof | |
| RU2477609C1 (en) | Method for production of dairy drink | |
| RU2195833C2 (en) | Method of preparing alcohol-free drink on base of milk whey |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |